And as the month winds up, the first recipe to be posted in quite awhile on this blog!!
This was actually a recipe inspired by several posts that I had seen on Pinterest for a version of mac and cheese using quinoa simply because we had left over chicken and quinoa in our fridge. The boy is not such a big fan of quinoa, claiming that it seems to be over done these days but I love it! So I keep trying to get him to see the yummy side of it all :) And he liked it even before he added the hot sauce which in our house equals success!
It's also just super easy and simple to get it to the table! Cut, Stir, Bake!
Cheesy Mexican Quinoa Bake (with chicken)
1 egg, lightly beaten
1/2 c milk (I used skim)
1 1/2 t. minced garlic
1 plum tomato, chopped (optional)
1/2 to 3/4 cup corn salsa (I used Trader Joe's version)
1 to 1 1/2 cups shredded Meican blend cheese (I used the 2% version)
Salt and Pepper
1 1/2 cups cooked quinoa
6 ozs or so cooked and chopped chicken (optional)
1 - Preheat your oven to 350 and lightly grease a 8x8 pan. (This works really well in a toaster/convection oven in the summer!)
2 - Combine the first seven ingredients and stir together.
3 - Stir in the quinoa and chicken.
4 - Spread it in the pan and sprinkle with a bit more of the cheese (the top crust ends up being quite yummy so don't skip this!)
5 - Bake for 25-30 minutes depending on your oven, until the top is browned and looks crispy as well as much of the liquid having evaporated.
6 - Enjoy!
Serves 3-4 depending on size of serving and appetite!